Easy Banana Nut Muffins
Easy to make muffins that are the perfect snack, breakfast or brunch item.
Yield: 24
Calories: 171cal
Cost: $10
Materials
- 1& ¾ cup unsifted all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 2 ripe bananas - mashed
- 1 cup chopped walnuts
- ¼ cup - plus 1 Tbsp. of buttermilk
- 1 tsp. vanilla extract
- 2 large eggs
- 1& ½ cups granulated sugar
- ½ cup oil - like canola or corn
Instructions
- Preheat the oven to 325 degrees
- Grease muffin tins
- In a large bowl, whisk flour, baking soda, and salt
- Add the rest of the ingredients and mix
- Pour batter into muffin tins - until they are about 3/4 of the way full
- Bake for 20-25 minutes - or until golden and a toothpick inserted into the middle of a muffin comes out clean
Notes
nutrition facts are only an estimate
How do I Know if My Bananas are Ripe Enough to Bake?
Bananas that are ripened for baking are mushy by texture and brown to black on the outside skinCan You Ripen Bananas for Baking?
Yes, you can bake bananas at a low temperature (like 250-300 degrees) for about 15-20 minutes to bring out the sweetness for bakingHow Long will Banana Nut Muffins Last?
- Banana Muffins stored at room temperature should last 2-3 days.
How Do You Store Banana Muffins?
- Banana Muffins can be placed in an airtight container or a zip-tight bag. It is a good idea to place a paper towel in the container with the banana muffins to soak up any moisture.
Can you Freeze Banana Muffins?
- Banana Muffins can be stored in a freezer for up to 3 months. Store in a freezer-proof bag with wax paper between the muffins. To thaw muffins, let them sit out at room temperature to thaw or microwave over a paper towel until thawed
Nutrition
Calories: 171cal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg